Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 large eggs
  • 0.75 cup buttermilk
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
  • 0.5 cup hot brewed espresso
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tbsp instant espresso powder
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners.
  2. Sift together flour, cocoa powder, baking soda, baking powder, and salt into a large bowl, then whisk in the granulated sugar.
  3. Add eggs, buttermilk, vegetable oil, and vanilla extract; stir until the batter is smooth and glossy.
  4. Stir in the hot brewed espresso until combined.
  5. Fill each cupcake liner approximately 2/3 full.
  6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  7. Allow cupcakes to cool completely.
  8. Beat softened butter until pale and fluffy, then slowly mix in powdered sugar and instant espresso powder.
  9. Blend in heavy cream and vanilla extract, whipping on high until the frosting is airy and holds a stiff peak.
  10. Pipe the frosting in swirls onto the cooled cupcakes.